Margaret Wylie
First lady
Andrew Wylie was president of Indiana University from 1829-1851
Wylie family hearth and home
Related Link: The Wylie House Museum
Margaret Wylie's Composition Cake
- 1 3/4 cup flour
- 1/2 tsp. cream of tartar
- 1/2 tsp. baking soda
- 3/4 tsp. nutmeg (preferably freshly grated)
- 1/3 cup butter
- 1/2 cup sugar
- 1 egg
- 1/4 cup milk
- 1 1/4 cup raisins
Soak the raisins overnight in just enough water to cover. Sift and combine dry ingredients. Cream sugar and butter, add egg and beat until fluffy. Mix in about 1/4 of the dry ingredients, then about 1/3 of the milk, mixing well between additions, and continue this way until all dry ingredients and milk have been added. Drain the raisins and add to batter. Batter is very thick. Put in a 9x9-inch pan that has been buttered and floured. Bake at 300š about 50 minutes or until a toothpick inserted in the middle comes out clean.
NOTE: Dough can also be used to make drop cookies. Use a greased cookie sheet and bake at 300š about 25 minutes.
Wylie Family Common Sweet Cakes
- 5 cups flour
- 3 cups sugar (not very full)
- 3 eggs
- 1/2 cup sour cream (good measure)
- 1 cup butter
- 1 tsp. soda
Bring all ingredients to room temperature. Butter and flour bottom of two pans -- 8" square works fine, so do good sized iron skillets. Cream the sugar and butter. Add eggs and mix well. Stir baking soda into sour cream. (You can sour a half cup of cream by adding 1/2 tsp. vinegar. If you prefer, you can substitute half-and half or milk for cream.) Add this alternately with flour to the creamed mixture and beat until smooth. Bake at 325š for about 60 minutes.
This recipe is for a good, moist cake -- written, probably, by Rebecca Wylie, cousin by marriage to Andrew Wylie, c. 1839.
Other recipes from the Wylie collection are available at the Wylie House Museum.
For information, call: 812-855-6224
Return to Table of Contents